A comforting dessert par excellence, rice pudding is a delight for young and old alike. And as a great believer in simple, generous cooking, Chef Cyril Lignac today shares his recipe for vanilla rice pudding. Rice, milk, sugar… and above all, the secrets behind the recipe from France’s favorite chef. Here’s an easy recipe that will delight dessert lovers and get everyone on the same wavelength at snack time.
Cyril Lignac’s easy, no-mess recipe for gourmet vanilla rice pudding:
Preparation time: approx. 10 minutes
Cooking time: 25 minutes
Chilling time: 1 hour
Ingredients, serves 4:
- 120g round rice
- 50 cl whole milk + 3 tablespoons to finish cooking
- 45g caster sugar
- 2 vanilla pods
- 1 pinch fleur de sel
Preparation :
Step 1.
- Pour the rice into a pot of boiling water and cook for just 2 minutes to open the grains.
- Drain the rice without rinsing, to preserve the starch.
Step 2.
- Pour the milk and sugar into a 2nd saucepan, and add the pulp from the split vanilla pods. (For even more flavor, you can also add the beans to the mixture).
- Bring to the boil.
- Immediately pour in the boiled rice. Bring back to the boil, then lower the heat to a gentle simmer for 20 minutes, stirring constantly.
- While stirring, form 8s and collect the cooking juices on the edges of the pan as you go.
Step 3.
- Once cooked, stir in the cold milk to stop the cooking and season with a little fleur de sel.
- Pour into a dish or ramekins.
- Chill for at least 1 hour before serving.
Cyril’s tips for a successful vanilla rice pudding:
- Enjoy the rice pudding cold or lukewarm.
- Keep the scraped vanilla pods to make vanilla sugar.